Celery Root Apple soup with Roast Ham & Jus

Celery root apple soupA satisfying root veg soup. I’ve always wanted to make something with celery root (celeriac), although I had always thought my first venture with this root vegetable would be in the form of a purée accompanying a protein main. As time and necessity would have it I needed to throw together a quick meal. What should be staring up at me from the vegetable drawer of my fridge, but celery root and some left over ham and jus from Easter dinner. This was the result.



  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 celery root, chopped
  • 1 cup peeled and chopped Yukon gold potato
  • 5 cups vegetable or chicken stock
  • 4 cups of chicken stock
  • 1 peeled, cored, and quartered apple
  • Salt and pepper, to taste
  • Celery leaves for garnish
  • Leftover roast ham cut in batonettes or lardons of bacon or pancetta
  • Celery leaves for garnish
  1. In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion, season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes.
  2. Add celery root, potato, and stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
  3. Meanwhile steam the roast ham or if using bacon or pancetta render them down until nearly crisp.
  4. Reduce the ham jus until it coats the back of a spoon. If using bacon or pancetta and don’t have a jus reduce some butter, brown sugar molasses, apple cider a little bourbon and a pinch of cinnamon to create a ham glaze.
  5. Add the apples to the soup and continue simmering for 5 minutes.
  6. Remove saucepan from heat and puree in batches using a blender; season with salt and pepper.
  7. Serve in wide soup bowl, drop a few pieces of the ham in the center, drizzle the jus/glaze over the ham and around the soup, garnish with the celery leaves.